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Jalapeño Jelly Photo

Jalapeño Jelly Recipe

Megan Myers
Jalapeño Jelly may sound a little strange, but we're betting it'll be your new favorite thing to do with jalapeños. Drizzle it over cheese and serve with crunchy crackers or pita chips for an elegant appetizer with zing.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Canning Time 10 minutes
Total Time 30 minutes
Servings 56 1 tablespoon
Calories 43 kcal

Ingredients
  

  • 1/2 cup Red Bell Pepper diced
  • 1/2 cup Orange Bell Pepper diced
  • 2 jalapeños Jalapeño seeded and diced
  • 3/4 cup Red Wine Vinegar 5% acidity
  • 3 cups Granulated Sugar
  • 1 packet Liquid Pectin

Instructions
 

  • Prepare jars by boiling them in a large pot of hot water while the jelly cooks. Set lids in a small pot of water and simmer.
  • In a large nonreactive saucepan, combine peppers, jalapeños, vinegar, and sugar and bring to a boil, stirring to help the sugar dissolve.
  • Boil hard for 1 minute, then pour in liquid pectin.
  • Bring the jelly back to a boil and boil hard for 1 minute, stirring, then remove pan from heat.
  • Remove jars from water and fill with jelly. Wipe rims, then place lids and screw on rings.
  • Process in boiling water for 10 minutes, then remove and let cool. If any jars do not seal (the center button will pop down), store in the refrigerator.
  • Alternately, jelly may be stored in the refrigerator without processing.

Nutrition

Calories: 43kcalCarbohydrates: 11gSugar: 11g
Keyword Appetizers, Canning, Jalapeños, Jams, Jellies, Preserving, Spicy, Spreads
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